Smore Shooters Food

S'MORES DESSERT SHOOTERS

Steps:

• In bottom of each of 8 shot glasses, crumble 1 graham cracker rectangle.
• Spoon chocolate mousse into decorating bag; pipe evenly into shot glasses. Refrigerate 2 hours, or as directed on mousse mix box, until set.
• Before serving, top each with 1 teaspoon marshmallow creme and a few chocolate chips.

TOASTED MARSHMALLOW SHOTS

Steps:

• Stick a jumbo marshmallow halfway up a fork and toast over a burner, turning occasionally, until very toasted and warmed through.
• Use another fork to help slide the marshmallow off the fork; the center should sink as it cools, making a well in the marshmallow.
• Fill each marshmallow with Baileys and serve.

S'MORE SHOOTERS

Steps:

• Toast marshmallows over a campfire or stovetop until golden brown; let cool and reserve.
• In a small pot, bring half-and-half to a boil.
• In a medium bowl, add chocolate; pour cream over chocolate and stir until chocolate has fully melted.
• Return chocolate ganache to the pot and whisk in milk.
• Over medium heat, bring to a simmer and stir in 1/2 cup of amaretto.
• Pour remaining amaretto into a small bowl so that it is 1/4 inch deep and place graham cracker crumbs on a small saucer 1/4 inch deep.
• To assemble, dip the rims of each shot glass in amaretto, then in the graham cracker crumbs.
• Fill glasses with hot chocolate and top each with a toasted marshmallow (make your life easier by transferring the hot chocolate first to a measuring cup with a spout).

TOASTED MARSHMALLOW SHOTS

Steps:

• Poke a marshmallow onto a skewer, making sure the skewer pierces at least halfway through the marshmallow. Toast the marshmallow evenly on all sides, including the bottom, over medium heat. (Alternately, preheat the broiler and evenly space the marshmallows on a baking sheet. Broil until slightly charred and puffed.)
• Place the marshmallow toasted-side up on a plate and let cool slightly, about 30 seconds. Carefully remove the inside of the marshmallow with a small metal spoon, being careful not to rip the marshmallow; transfer the insides to a microwave-safe bowl. Repeat with the remaining marshmallows. Place the hollowed marshmallow shells in the fridge until slightly firm, about 5 minutes.
• Microwave the bowl of marshmallow insides until slightly melted, about 30 seconds. Mix in the prepared chocolate pudding and liqueur, if using, until well combined.
• Transfer the mixture to a resealable plastic bag or pastry bag and trim the tip off. Pipe the mixture into each marshmallow. Chill until the mixture becomes slightly firm, about 10 minutes.
• When ready to serve, drizzle with chocolate syrup, then sprinkle with crushed graham crackers and top with whipped cream.

S'MORE SHOOTERS

Steps:

• 1. On stove top, toast marshmallows over low heat until golden brown. Let cool.
• 2. In small saucepan, bring to boil half-and-half. Place chopped chocolate in small bowl. Pour half-and-half over chocolate and stir till melted.
• 3. Return chocolate to pot and whisk in the milk. Bring to a simmer over medium heat and stir in 1/2 cup amaretto.
• 4. Pour remaining amaretto in small mixing bowl. On a saucer, place graham crackers.
• 5. ASSEMBLE: Dip rims of shot glasses in amaretto, then in graham cracker crumbs. Fill glasses with hot chocolate mixture and top each shot glass with a toasted marshmallow. 2 points per shot